Utica Chicken Riggies Recipes

Steps:

• In a large pot melt butter and then add chicken.
• Cook chicken over medium heat just until they begin to turn white.
• Add mushrooms to chicken and cook for 5 minutes.
• Add peppers and onions cook 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point).
• Add water, bullion, tomato sauce, heavy cream, and spices.
• Bring to a boil, cover and simmer for 20 min, stirring occasionally.
• Add olives and simmer for 5 minutes.
• In a small bowl mix corn starch with 2-3 tbsp cold water until dissolved.
• Add corn starch to sauce, stirring continuously until it thickens.
• If it is very runny just let stand to thicken.
• Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
• Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the skillet and keep warm.
• Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes. Stir in cooked pasta.
• Serve garnished with Parmesan cheese.

Steps:

• In a large skillet, melt butter over medium heat. Add pancetta and onion, and cook 10 minutes, or until pancetta is crispy and onion is soft. Remove pancetta and onion from pan with slotted spoon, keeping as much butter in pan as possible; set pancetta and onion aside.
• Lightly pound chicken to 1/4-inch thickness. Cut into 2-inch pieces.
• In a shallow dish, combine flour and salt. Dredge chicken pieces in flour mixture, and cook in pan drippings over medium heat 4 to 5 minutes, or until chicken is lightly browned. Using slotted spoon, remove chicken from pan, and set aside.
• Add tomato sauce, vodka, Worcestershire sauce, salt, and red pepper flakes to pan drippings, stirring well. Cook over medium heat until bubbly.
• Stir in cream, and cook until thickened.
• Return pancetta, onion and chicken to cream mixture. Cook until heated through.
• Toss chicken cream mixture with hot cooked pasta. Serve with grated Parmesan cheese.

Steps:

• Add butter and olive oil to frying pan.
• Saute garlic and onions until onions are see through.
• Add chicken and saute.
• Add wine, chicken broth, crushed tomatoes, basil and pepper juice.
• Remove stems, cut peppers and add to sauce. (I usually cut my peppers into fourths.).
• Simmer for a hour. (The longer the simmer the spicier the dish).
• Near meal time cook rigatoni based on box directions.
• Once pasta is cooked, drain and add to sauce.